I believe there are plenty of Agway's up that way. Just check their website. They will have the gran-i-grit, the gypsum (if you need it), most likely the bark fines. John Deer Landscape supply with have the Turface, and there are probably some of those up there as well... Good luck.

Found a garden center in a close by town that carries a product by Bonide called Infuse that is apparently the same thing as MFF, so I'm headed over there to have a look-see. I'm not going to be able to do anything until this rain lets up but I want to be ready when I can. I'm just sick about this! I thought sure last year was just abnormal (getting BR for the first time) and I even raked up and cleaned the area extra good last year because of that too. Then this year taking care to make what I thought was fairly timely fungicide apps, only to get bit again. Oh well, I'm looking forward to seeing how effective this stuff is anyway. jer

Thank you all for your support! The cookies turned out terrific and made a lovely addition to the meal. They made a chicken and vegetable dish in one of those clay tangines and served it over couscous. The cookies were great! I used the ginger snaps recipe and substituted the honey for the molasses (I usually use Plantation black strap). For my high-altitude changes I only added a scant 2tbsp more liquid even though I sometimes add 3-4. The dough seamed impossibly crumbly but when I squished it, it came together nicely. I used half the recommended amount of cloves, double the ginger (or did I triple it?) and added an uncalled for three tablespoons of cardamom. My secret ingredient was a 1/4 teaspoon ground coffee. All the online recipe sites suggested that Moroccan desserts used: almond, pistachio, coffee, tea, orange and orange blossom. I thought coffee sounded nice. And, now we are full to near bursting! Thanks for suggesting I go for it, the results are worth repeating! Jennifer

Take those chicken breasts, either split the thickness...or pound to 1/4 inch and roll up with a slice of proscuitto and a "stick" of mozzerella and fasten with a tooth pick. Set aside in the refrig. Make crumbs out of something...panko, stale bread, crackers...ands eason with a bit of ground chili and a very little bit of crumbled rosemary...very little! Dip the chicken rolls in beaten egg and then in the crumbs and brown in a bit of oil in a fry pan....when theya re browned on all sides, put them in a small baking dish...don't want a lot of room around them....and deglaze the pan with a bit of white wine or broth and pour it over the chicken and pop it into a 350 oven for about 20 minutes. Meanwhile you have washed and tipped and tailed the beans, and have a large frypan going with at least one onion slices slowly caramelizing in butter... Blanch the beans in a bit of boiling water for about 2 minutes, just until they turn bright green and toss with the onions and a generous grind of black pepper... And at the same time....sautee 4 or 5 of those mushrooms and about 1/2 a red pepper and 4 or 5 scallions in a fry pan....and in your small Le C Dutch oven, bring 2 T EVOO to hot and add a cup of brown rice ( or arborio if you have some) and fry the rice until it becomes opaque. Add a schlurp of white wine and 1 3/4 cups of chicken broth, cover and bring to a boil. Shut off the burner while you make a salad... Break up the lettuce, add some skinny slices of sweet onion and some fruit...apple slices, pear, grapefruit...even strawberries or kiwi...crumble on it some blue veined cheese...blue or gorgonzola....and toss with EVOO until every leaf is oily,,,add the juice of 1/2 a lemon, 1/2 tsp sugar and a smadrizzle of balsamic. Stir the rice...check the chicken...is it too dry? better add a bit of wine and grate some parm on top...rice done? maybe best turn on the heat and give it a little more cook time... When the rice is aldente add a generous handful of chopped parsley, slice one of those fresh tomatoes for a side and plate up. I hope you have some lovely home made rolls to go with it all. Linda C